Shoulders of Karoo Lamb with Willow Creek twists

20151129_120838Two ready roasted Shoulders of Karoo Lamb

When you have a gift of a whole sheep from the heart of the Karoo, slaughtered by the farmer, you want to cook it long and slow and add as little flavouring as possible so that the meat shines through. Willow Creek provides not only great olive oils, but their Modena Balsamic vinegar and indeed their own Cabernet Sauvignon Balsamic just adds a touch of acidity that lamb loves so much.

Willow Creek Cabernet Sauvignon Balsamic Vinegar wWillow Creek Cabernet Sauvignon Balsamic Vinegar

What you’ll need…
4 Tbs Willowcreek Nuy Valley Extra Virgin Olive Oil
2 onions, roughly chopped
2 large cloves garlic, finely chopped
2 carrots, roughly chopped
2 sticks celery, roughly chopped
2 Tbs Willowcreek Modena Balsamic Vinegar
250ml red wine
250ml lamb stock
2 Tbs tomato paste
2 small shoulders of lamb
Oryx Desert Salt & Black Pepper

Nuy Valley Extra Virgin Olive OilWillow Creek Nuy Valley Extra Virgin Olive Oil

What you’ll do…
Set oven at 120C.
In a large Le Creuset oval casserole, heat the olive oil and gently sauté the onions until golden. Add the garlic, carrots and celery and stir fry for five minute over low heat. Add the Willowcreek Modena Balsamic Vinegar and allow it to partially evaporate for about 5 minutes. Add the wine, lamb stock, tomato paste, salt and pepper and stir well. Bring it to the boil and then put the shoulders on top, fat side down, cover with the lid and place in the oven for 3½ hours. Remove the lid, turn the lamb fat side up, raise the temperature to 180C, replace in the oven for 30 minutes until beautifully browned. Remove the lamb and cover with foil. Allow to rest while you are making the sauce. Strain off the sauce, press down with a wooden spoon to remove as much of the liquid from the vegetables. Discard the vegetables. Bring to the boil in a saucepan and reduce to concentrate the flavour. Taste and adjust seasoning with salt, pepper and balsamic vinegar if necessary. Thicken to your taste with kneaded butter

[equal amounts of soft butter and flour, kneaded together]. Serve with mashed potato or a potato bake, and long stemmed broccoli.

20151129_120654Potato Bake with Anchovies & Willow Creek Truffle Flavoured Oil

We made a potato bake from cooked diced potato, cream, anchovies – finely chopped, a la Janssen’s Temptation. A swirl, a tiny swirl, of Willowcreek Truffle Flavoured Oil will enhance the dish.

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